- 1½ cups flour
- 4½ ounces cold butter, cut into cubes
- ½ teaspoon salt
- 2 eggs
- 3-4 tablespoons ice water
- 12 ounces whole milk ricotta cheese
- 4 ounces Gorgonzola, crumbled
- 1 egg
- 1 tablespoon fresh thyme and or rosemary, chopped
- 3-4 medium beets, peeled and cut into 1-inch dice
- 2 cups butternut squash, peeled, seeded and cut into 1-inch dice
- 1 cup heirloom carrots, cut into 1-inch chunks
- 1 large red onion, cut into 8 wedges
- 1 fennel bulb, thinly sliced
- 1 head garlic
- 4 tablespoons olive oil
To Make the Dough:
Combine the flour and salt together in a medium bowl and stir to combine. Cut in the butter using a pastry cutter until mixture resembles coarse crumbs. Beat one of the eggs in a small bowl and add 2 tablespoons of water to it. Pour into the crust mixture and stir together using a fork. Add additional ice water until the dough just comes together to form a ball. Gather the dough in your hands and flatten slightly to form a disk. Wrap the dough in plastic wrap and let it chill for at least 30 minutes.
Meanwhile preheat the oven to 425°F. Cut the top off the garlic just to expose the cloves. Place the vegetables onto two parchment lined large baking pans. Toss the veggies with olive oil and season them with salt and pepper. I like to keep the vegetables separated into groups to keep the beets from bleeding their color onto the other veggies.
Roast the vegetables until they are tender, about 35 minutes. Let them cool slightly.
For the Gorgonzola Custard:
Add all of the ingredients to a medium bowl, whisking to combine.
Remove the chilled dough from the refrigerator and roll it into a 12-inch circle. Spread the custard onto the dough leaving about a 1-inch border along the edges. Squeeze the garlic out of the skins. Top the custard with roasted vegetables and dot with roasted garlic. Fold the dough over about 1½-inches to create a crust. Beat the remaining egg in a small bowl and brush the beaten egg over the crust. Sprinkle it with coarse salt.
Bake the tart in a 425°F oven for about 25 minutes or until the crust is golden and the custard is set. Garnish with additional fresh herbs. Allow the galette to rest at least 10 minutes before serving.